These Roasted Brussel Sprouts with Pancetta are a perfect fall side dish. They would also make a great addition to your Thanksgiving table! Ready in 25 minutes.
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Brussel sprouts bring up a lot of emotion…either you love them or detest them, there is no middle ground. I personally cannot understand how anyone could not love brussel sprouts?! I grew up eating them boiled and dipped in butter, SO good. But around here I can’t convince my kids that they should like them, in fact they’re pretty adamant that they hate them. Oh well, can’t win them all! Haha
But just because the kids won’t eat brussel sprouts doesn’t mean that I don’t make them on occasion…I need my brussel sprout fix every once in a while. While I do still love them boiled, my favourite way to eat them is when they are cooked with bacon or pancetta, then drizzled with balsamic vinegar. So. Gosh. Darn. Good.
This dish can be served with a simple roasted chicken during the week, or as a side dish for Thanksgiving or Christmas, it’s really versatile. And you can add more pancetta or bacon if you like, and cook them as much as you prefer…if you like your brussel sprouts more crispy, cook them longer…they’re really really good that way! Enjoy!
Roasted Brussel Sprouts with Pancetta
- 4 - 5 cups of halved brussel sprouts wash & cut in half
- 3 tbsp olive oil
- 1/4 tsp salt
- fresh ground pepper
- 1 cup chopped pancetta or bacon I used a package of pre-cut pancetta
- 1 tbsp balsamic vinegar
Over medium heat, warm up the olive oil, then add the cut brussel sprouts, and toss them around in the oil.
Season with the salt and pepper.
Cook until the brussel sprouts are soft and starting to brown.
Add the pancetta, and cook until it starts to crisp.
Drizzle with balsamic vinegar and serve.
Serve with extra balsamic vinegar.
So if you love brussel sprouts, you should make these…I’m sure you’ll find them as good as I do!
Have a delicious day!